From 574343c3fdedb761291a948cd08ea1a66860afc1 Mon Sep 17 00:00:00 2001 From: medusa Date: Mon, 26 Aug 2024 22:59:23 +0000 Subject: [PATCH] Add food_related/pasta_recipes.md --- food_related/pasta_recipes.md | 50 +++++++++++++++++++++++++++++++++++ 1 file changed, 50 insertions(+) create mode 100644 food_related/pasta_recipes.md diff --git a/food_related/pasta_recipes.md b/food_related/pasta_recipes.md new file mode 100644 index 0000000..2de0ba1 --- /dev/null +++ b/food_related/pasta_recipes.md @@ -0,0 +1,50 @@ +# Flavor-Packed Cherry Tomato and Basil Pasta + +## Ingredients: +- 250g pasta (spaghetti or linguine work well) +- 500g cherry tomatoes, left whole +- 4 cloves garlic, thinly sliced +- 1/4 cup extra virgin olive oil +- 2 tbsp balsamic vinegar +- 1 lemon, zested and juiced +- Large handful of fresh basil leaves +- Salt and freshly ground black pepper +- Grated Parmesan cheese (optional) +- Red pepper flakes (optional) + +## Instructions: + +1. Bring a large pot of salted water to boil for the pasta. + +2. While waiting for the water to boil, prepare your ingredients: + - Slice the garlic + - Zest and juice the lemon + - Wash the cherry tomatoes + +3. In a large, cold skillet, combine the olive oil and sliced garlic. Place over medium heat and slowly bring up to temperature. This allows the garlic to infuse the oil as it heats. + +4. Once the garlic starts to sizzle and turn golden (about 2-3 minutes), add the whole cherry tomatoes to the pan. Season with salt and pepper. + +5. Cook the tomatoes, shaking the pan occasionally, until they start to burst and release their juices (about 5-7 minutes). + +6. While the tomatoes are cooking, add the pasta to the boiling water and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining. + +7. Once most of the tomatoes have burst, add the balsamic vinegar to the pan and stir, scraping up any browned bits from the bottom of the pan. + +8. Add half of the lemon juice and zest to the tomato mixture, stirring to combine. + +9. Drain the pasta and add it directly to the skillet with the tomato sauce. Toss everything together, adding splashes of reserved pasta water as needed to create a silky sauce that coats the pasta. + +10. Remove the skillet from heat. Tear most of the basil leaves and add them to the pasta, reserving a few for garnish. Toss gently to combine. + +11. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed. + +12. Serve immediately, garnished with the remaining basil leaves, a drizzle of olive oil, and grated Parmesan cheese if desired. Offer red pepper flakes on the side for those who want added heat. + +## Tips for Maximum Flavor: +- Don't overcrowd the pan when cooking the tomatoes. If necessary, cook in batches to ensure they burst and caramelize rather than steam. +- The pasta water is key to creating a silky sauce. Don't forget to reserve some before draining! +- Adjust the amount of lemon juice to your taste. The goal is to brighten the dish without overpowering the other flavors. +- For an extra flavor boost, you can add a small pat of butter when tossing the pasta with the sauce. + +Enjoy your flavor-packed pasta dish! \ No newline at end of file